The saying goes”… you come to Vail to ski in the winter and stay for the summer.” Quieter than the bustling ski season, the summer months in Vail are glorious. The mountains are green with glistening Aspen trees and the soothing  sound of the creek is always nearby.

There are many more activities to enjoy in the summer than in the winter ski season. We rode the gondola up the mountain and took a long hike at the top of the mountain to check out the astounding variety of colorful wildflowers.  Mountain biking has grown into a major summer sport where bicyclists go up on the Gondola and wind down the mountain at their own pace. If you’re a golfer, you’ll appreciate the golf courses that dot the landscape.

Another highlight activity in the mountains is fly fishing. This was my first experience and I was (sorry) hooked. The most fun, relaxing experience you can imagine. Standing in the middle of Gore Creek with waders to protect ourselves, my husband and I each caught 4 fish and felt terrific. Joel, our guide was most enthusiastic and instructive. If you want to try this sport, look for Fly Fishing Outfitters. You’ll be glad you did.

We stayed at The Vail Cascade Resort and Spa, just outside the Vail Village. Our hotel sat in a quiet area right alongside the running creek. Our room was very comfortable. The service was a bit shaky when we arrived but it steadily improved. The pool is situated creek-side where we finished each day with a swim and a drink.

The Aria spa adjacent to the resort has state of the art treatments like a carrot wrap with a table that submerges you in water for total relaxation. I especially enjoyed the Tranquility Room where you can relax before and after a treatment. There is also a full gym in the spa building.  In addition to the usual gym equipment, there is a basketball court, an outdoor swimming and even an indoor track.

We enjoyed a lovely dinner at The Vail Cascade’s Chaps Grill and Chophouse seated on the outside patio viewing the rustling grove of Aspen trees and the bubbling creek as the sun set. Exceptional.
We began with Portabello Mushroom Beer Battered Fries with Steak Sauce, an interesting variation on the onion ring idea. Steaks were the star of the night and we tried a number of cuts. New York Shell, an aged Rib-eye and a Filet that all came from the Midwest were well-marbled and as flavorful as you would imagine.  There was a good selection of accompaniments including horseradish sauce, red wine sauce and traditional steak sauce. The wine list is quite extensive and we enjoyed a superlative wine pairing with our dishes.
Don’t miss the Chocolate Lava Cake served warm with Vanilla Bean Ice Cream or the Mocha Java Bomb, layers of Mocha-Fudge Ice Cream separated with Oreo Cookie crumbs and topped with a rich Chocolate Ganache.

We dined at a number of different restaurants but two stood out among the rest. They were every bit as good as big city restaurants with the added benefit of relaxed dining.

Sweet Basil, right in Vail Village, exuded a feeling of understated elegance. It is easy to understand why Sweet Basil just celebrated their 25th anniversary and is still going strong. We sat in a very comfortable dining room overlooking the park below. Watching families at play and fishing in the creek added to our enjoyment..
Several of the dishes are worthy of a detour: The fresh tasting Sesame Tuna Tartare with Cucumber, Chili Oil, Pickled Ginger and Wasabi Aioli was as light and flavorful as could be. Another show stopping first course was The
Cured Hudson Valley Foie Gras with Polenta Muffins, Watercress and Arugula Salad with a  Bing Cherry Reduction. All the flavors seem to converge with the creaminess of the foie gras, the sweetness of the corn muffin, the bitterness of the salad and the sweet fruity cherry reduction; a definite winner.
For entrees we tried Pan Roasted Alaskan Halibut with Black Truffle Risotto, Asparagus Spears and Mustard Seed Vinaigrette. The fish was cooked just how I like it--slightly crisp outside and moist in the center. The Sonoma Free-Range Chicken with Creamy Polenta and Warm Haricot Vert Salad was also pan roasted and cooked with a tasty glaze. For dessert, their trademark dessert Sticky Toffee Pudding was a stand out.

Larkspur, located at the base of Vail Mountain at the east end of the village, Larkspur was a delightful surprise from the moment we walked through the doors. The large modern room with an open kitchen is light and airy and the décor sets the stage for world-class dining. You can see that overall design was carefully considered, from the chairs, to the light fixtures to the clever wall design of a flock of wooden birds.
Larkspur's chef-owner Thomas Salamunovich has been around. He was a chef at San Francisco’s Postrio and Vail’s Sweet Basil.  He has also done a few stints in France including my all-time favorite bakery in Paris: Poilane. Modern American Cuisine may be his signature but it comes with plenty of clever twists.
Colorado Corn and Lobster Bisque, a richly flavored base with sweet chunks of lobster, showcased the chef’s soup skills. The Crispy Soft Shell Crab BLT was a bright take on the traditional sandwich and had all the elements of a sandwich without the bread.  The Crab Remoulade served with this dish provided a lovely finish to the flavor. Caesar Salad with Crispy Potato Croutons is another clever reinterpretation. Breaded and fried potato cubes provide a tasty variation on the standard crouton. My daughter, the queen of chicken dinners, raved about the Petaluma Free Range Chicken with Corn whipped potatoes.
As if the dining and myriad daytime activities are not enough, summer in Vail is also a time to enjoy classical symphony, chamber music, jazz performances, international arts, dance and ballet. I can’t imagine a more enjoyable spot to experience all of summer’s pleasures. It was hard to say goodbye. Maybe I’ll try the ski season next.